Haitian Cake

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Haitian Cake

Post by Guysanto » Mon Oct 01, 2007 1:21 pm

HAITIAN CAKE by Yanique P. Morency - Kreyol Kitchen

2 sticks of butter

2 cups of flour

1 cup of sugar

¾ cup milk (boiled a cup of milk with several sticks of cinnamon and let reduce to ¾ cup), and let cool, and discard the cinnamon sticks

5 eggs, at room temperature

1-teaspoon baking powder

Pinch of salt

1 tablespoon of vanilla extract

Preheat the oven to 325 degrees F. Grease two 8 1/2 in round pan.

In an electric mixer, cream the butter and sugar. Mix until the mixture is light, fluffy and smooth. Add the eggs, one at a time, beating well after each egg.

In a mixing bowl, combine the remaining 2 cups of flour, baking powder and salt. With the machine running, add 1/4 cup of the flour mixture at a time, gradually add milk. Mix well. Pour the filling into the prepared pan.

Bake for about 50 minutes, or until the center is firm.

Remove fro
m the oven and cool on a wire rack for 30 minutes.

Use any flavor icing.
It's very similar to a pound cake the only difference is there tons of flavor in it. I sometimes add a little zest of lime to the eggs.

A true Haitian cake is done by hand not with an electric mixture. The first time I made one by hand the outcome was unbelievable it was light and fluffy. The trick is to beat the butter and sugar with a wooden spoon, and keep beating until you can no longer feel any sugar granules.

It's a labor of love.


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